MUSHROOM RISOTTO WITH PEAS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
MUSHROOMS & PEAS RICE PILAF
Anything can be in a rice pilaf. Adding peas and baby portobello mushrooms gives it a springlike burst of color and a variety of textures. -Stacy Mullens, Gresham, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Prepare pilaf according to package directions., In a large skillet, heat butter over medium heat. Add peas and mushrooms; cook and stir until tender, 6-8 minutes. Stir in rice.
Nutrition Facts : Calories 177 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 352mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
PEAS WITH MUSHROOMS
Very easy. Great with steak or fish.
Provided by MOLSON7
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Cook peas according to package directions. Set aside.
- Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 14.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 546.1 mg, Sugar 6.2 g
CREAMY MUSHROOM PEAS
This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas.
Provided by CHEETO
Categories Side Dish Vegetables Green Peas
Yield 4
Number Of Ingredients 9
Steps:
- Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
- Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 16 g, Cholesterol 81.6 mg, Fat 24.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 292.9 mg, Sugar 5.2 g
RICE WITH MUSHROOMS AND PEAS
Provided by Marian Burros
Categories easy, quick, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Combine the rice with 1 1/2 cups water in a heavy-bottomed pot, and bring to a boil. Reduce heat, cover and simmer, cooking a total of 17 minutes, until water is absorbed and rice is tender.
- Meanwhile, wash, trim and slice mushrooms. Heat oil in a nonstick pan, and saute the mushrooms until they begin to give off liquid.
- Two minutes before rice is cooked, stir in the mushrooms and peas and finish cooking.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 3 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 43 milligrams, Sugar 3 grams
CHEESY RICE, MUSHROOMS AND PEAS
Make and share this Cheesy Rice, Mushrooms and Peas recipe from Food.com.
Provided by Miss Diggy
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in 1 1/2 quart casserole dish and bake at 350 for 20 minutes.
CREAMY RICE WITH PEAS AND MUSHROOMS
Make and share this Creamy Rice With Peas and Mushrooms recipe from Food.com.
Provided by Courtly
Categories White Rice
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook and stir onion in dressing in large saucepan on medium-high heat for 2 minutes or until tender.
- Add mushrooms; cook 2 to 3 minutes, or until mushrooms are tender.
- Add broth and peas; stir.
- Bring to boil.
- Stir in rice and cream cheese; cover.
- Remove from heat.
- Let stand 8 minutes.
- Stir in lemon peel and Parmesan cheese.
- Garnish with lemon slices and fresh dill, if desired.
Nutrition Facts : Calories 207.5, Fat 8.6, SaturatedFat 4.1, Cholesterol 18.3, Sodium 408.4, Carbohydrate 25.4, Fiber 1.7, Sugar 2.7, Protein 7.2
CHEESY RICE WITH PEAS
"I start by assembling Cheesy Rice with Peas, so it can bake while I work on the rest of the meal," she explains. I usually have leftover cooked rice in the refrigerator, so this side dish goes together quickly.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine all the ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through. Stir before serving.
Nutrition Facts : Calories 213 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 511mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.
CHEESY SPäTZLE WITH MUSHROOMS AND PEAS
Spätzle is a German-Austrian version of fresh pasta and something Austrian chef Wolfgang Ban grew up eating with his grandmother. This delicious version, with spring vegetables, Gruyère, and crème fraîche, comes together in just 30 minutes.
Provided by Wolfgang Ban
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Spätzle: Bring a large pot of water to a boil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add 4 egg yolks and 4 whole eggs, along with a pinch of salt. Mix on medium-high until combined, 10 seconds. Turn off mixer and add nutmeg to the eggs, then flour. Start mixing on slow, then on medium-high until combined, 20 seconds. Check the consistency and add water to thin, a tablespoon at a time; continue mixing until the dough is smooth and thick. Switch to a whisk attachment, then turn to high to continue to smooth out the lumps while creating viscosity in the dough, 1 more minute. When you're done, the dough should be the consistency of thick pancake batter.
- Prepare an ice bath in a large bowl. Set aside. To the boiling water, add a large pinch salt and a tablespoon of grapeseed oil. Set the spätzle-maker on top of the pot and add two ladles of batter; push the batter through into the water. Once the water begins boiling again, stir the spätzle a few times to prevent clumping and to finish cooking, 1 more minute. When the spätzle is floating on the water and fluffy, remove to the ice bath to stop the cooking. Once cool (about a minute), use a spider strainer to remove from the ice bath. Place in a bowl and stir in a ½ tablespoon oil to prevent sticking. Set aside. Repeat with remaining batter. (At this point, you can freeze the fully cooked spätzle in an airtight container. Bring to room temperature before using. Makes about 3 cups.)
- Assemble dish: Heat a medium skillet over high heat. Add ½ tablespoon oil. Mince the shallot and add to the pan. Trim mushroom stems, slice mushrooms in half and add to the shallots, followed by peas, a pinch of salt, a few grinds of pepper, and another pinch of nutmeg. Stir and saute 30 seconds. Add lemon juice, water, crème fraîche, and 2 cups spätzle. Bring to a simmer so the water evaporates and the crème fraîche coats the spätzle and vegetables, 30 seconds. Add cheese; stir to melt and incorporate into the dish, 1 minute more. Meanwhile, finely chop the chives and add to the dish. Stir or toss to combine. Taste to adjust seasoning, and add more salt and pepper if necessary. Remove from heat and serve immediately.
RICE AND PEAS
Make and share this Rice and Peas recipe from Food.com.
Provided by Superwomenblack
Categories Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a pot, combine coconut milk, water and seasonings, bring to boil.
- Add rice, red kidney beans, salt and stir.
- Add scotch bonnet pepper.
- Cover and reduce heat, allow to simmer until grains are soft.
DIRTY RICE WITH MUSHROOMS
This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity - onion, green bell pepper and celery in equal parts - to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with simple leafy greens or chopped salad.
Provided by Kay Chun
Categories dinner, weeknight, grains and rice, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
- Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
- Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
- Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.
GREEN CHILI CHEESY RICE
Make and share this Green Chili Cheesy Rice recipe from Food.com.
Provided by Chef Buggsy Mate
Categories White Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, cook onion in butter until translucent.
- Remove from heat.
- Stir in rice, sour cream, cottage cheese, salt and pepper.
- Spoon 1/2 the mixture into a 7x11" baking dish.
- Top with 1/2 the chilies and cheese; repeat.
- Bake uncovered at 375 degrees for 20-25 minutes or until heated through.
Nutrition Facts : Calories 557.4, Fat 33.4, SaturatedFat 19.9, Cholesterol 96, Sodium 663, Carbohydrate 45.5, Fiber 1.4, Sugar 6.9, Protein 19.2
CREAMY RICE WITH PEAS AND MUSHROOMS
Serve this Creamy Rice with Peas and Mushrooms for a hearty holiday side dish. This Creamy Rice with Peas and Mushrooms is especially perfect because it takes just minutes to prepare and comes packed with delicious flavor.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Cook and stir onions in dressing in large saucepan on medium-high heat 2 min. or until tender. Add mushrooms; cook 2 to 3 min. or until mushrooms are tender.
- Add broth and peas; stir. Bring to boil.
- Stir in rice and cream cheese; cover. Remove from heat. Let stand 8 min. Stir in lemon zest and Parmesan cheese.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 410 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 3 g, Protein 8 g
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